“This is my go-to recipe and brings back fond memories of some of my favorite meals with family and friends. Feel free to play with different cheeses, different mushrooms, or feel free to use puff pastry.”
Ingredients
- ½ pound shiitake mushrooms, cleaned and sliced (woody stems removed)
- ½ pound cremini mushroom, cleaned and sliced
- ½ pound portabella mushrooms
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper, to taste
- ½ cup white wine
- ½ teaspoon fresh thyme
- ¼ cup fresh basil leaves, torn, packed
- ½ cup baby spinach leaves, packed
- 3 tablespoons lemon, freshly squeezed
- 1/4 pound Capriole Fresh Chevre cheese, crumbled
- ½ pound sour cream
- 1 cup fine breadcrumbs
- 10 sheets phyllo dough, thawed
- ½ stick sweet butter, melted
- Poppy seeds, optional
Preparation
Preheat oven to 350°F.
Mince mushrooms and squeeze them dry in the corner of a towel.
In a large skillet over medium heat, combine oil, mushrooms, onion and garlic. Season with salt and pepper to taste. Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
Add wine, thyme, basil, spinach and lemon juice. Sauté until liquid is evaporated. Transfer to a bowl and add cheeses and breadcrumbs. Allow to cool.
Line a baking sheet with buttered parchment paper. Lay out 1 sheet of phyllo, brush with melted butter. Repeat for each sheet of phyllo. Be sure to cover unused phyllo sheets under a clean damp cloth to keep phyllo from drying.
Lay out ½ of the mushroom mixture over 1 end of phyllo dough. Carefully roll into a strudel, tucking in the ends. Brush with butter. Sprinkle with poppy seeds. Make diagonal cuts every inch along top of roll.
Repeat process with remaining phyllo sheets and mushroom mixture.
Bake 30 minutes or until golden and crisp. Transfer to serving platter, slice and serve immediately.
About this recipe
Local: Capriole Fresh Chevre cheese, shiitake mushrooms from Rainbow Blossom.
